Nychteri was the traditional white wine of Santorini, which was produced by overripe Assyrtiko grapes. During the elaboration of the must, the free-run juice was destined to become Nychteri. The fermentation and ageing processes took place for long periods in old oak barrels, that where rarely being topped up. Thus, the oxidative ageing phenomena took place, giving Nychteri a particular character, similar to Sherry wines. The usual characteristics of this wine were the high alcoholic grades (over 15%vol.) and some residual sugar. Nowadays, we have maintained the above characteristics, apart from the oxidative ageing phenomena.

Typical, white wine vinification, where the fermentation and ageing take place in old, oak barrels and on the lees for 30 months. Nychteri is released in the Market after 3 years.